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RESPONSIBILITIES:

1.Assists the Executive Chef in his duties.

2. Assist that all standard operation procedures are in place, adhered to and being

followed throughout the ship.

3. Evaluate assigned galley staff as per Seabourn personnel policy within the pastry

4. Implement training sessions for galley staff that is involved in food preparation within

the pastry

5. Oversee the care, treatment and training on galley equipment, over the pastry galley

6. Control inventory and maintenance records of durable (non-food) items.

7. Control hours worked in his team. At the same time to ensure that overtime is kept to a minimum level.

8. Maintain log sheet of all liquors and wines for food preparation in galley.

9. Actively involved in yield and portion control in conjunction with Executive Chef.

10. Ensure that waste control is in place, grocery breakage minimized and garbage

separation followed.

11. Assist loading on the pier that all-perishable food items are of highest quality before

bringing on board.